Spicy Octopus Rose Penne (Octopus Penne in Rose Sauce)
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Pre-cooked octopus is patted dry and seared hard over high heat so the outside turns chewy, then tossed with penne in a tomato cream sauce warmed up with gochugaru (Korean chili flakes).
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The sauce fills the tubes of the penne, so every forkful with a piece of octopus brings plenty of it along.
Ingredients
Instructions
- 1
Cook 180g penne in salted boiling water for 1 minute less than the package time.
Reserve 150ml pasta water.
- 2
Cut 200g cooked octopus into bite-sized pieces (2-3cm).
Pat completely dry with paper towels to ensure a proper sear.
- 3
Heat 1.5 tablespoons olive oil in a pan over high heat until very hot.
Sear the octopus without moving for 1 minute 30 seconds, then remove.
- 4
In the same pan saute 70g diced onion and 2 sliced garlic cloves until softened.
Add 1 tablespoon gochugaru and stir-fry for 20 seconds to bloom.
- 5
Add 220ml tomato passata and simmer for 3 minutes.
Add 120ml heavy cream and 15g butter to form the rose sauce.
- 6
Add the cooked penne and seared octopus to the sauce.
Toss for 1 minute, adding pasta water to adjust consistency.
- 7
Turn off the heat, tear 5g basil into the pan and let the residual heat draw out the fragrance.
Plate and serve immediately.
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